• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • Gluten Free
    • Mexican Food
    • One Pot
    • Paleo
    • Pasta
    • Quick Meal
    • Recipe Videos
    • Salads
    • Sandwiches and Burgers
    • Skillet Meal
    • Soups
    • Tacos
    • Vegan
  • About
    • Copyright
    • Privacy Policy
    • Disclosure and Content Uses
    • Image Usage Policy
    • Nutrition Disclaimer
  • Cookbook
  • Contact

A Simple Pantry logo

Home » Soups » Roasted Red Pepper Soup

Published: Jan 8, 2021 by Karly · This post may contain affiliate links

Roasted Red Pepper Soup

Jump to Recipe Print Recipe

Rich, creamy, and full of flavor, this Roasted Red Pepper Soup comes together quickly for a dish that delights at the dinner table! A simple soup featuring leeks, fresh thyme, and a hearty dose of pesto on top, this savory meal is naturally vegetarian and 100% wholesome. Serve alongside a simple salad and some crusty bread for a dinner worth slowing down for.

bowl of roasted red pepper soup topped with fresh pesto

How To Make This Roasted Red Pepper Soup

  • you can use fresh roasted or jarred roasted red peppers. For easier prep: use jarred. For cost efficiency: use fresh.
  • if roasting peppers yourself, you can do it via the oven or over an open flame.
  • since this soup is blended, you don’t have to spend a lot of time dicing ingredients to perfection. Just chop and go.
  • if you can’t find any leeks, you can use green onions, more sweet yellow onion, or for a fun twist, use fennel.
  • I use aleppo pepper for a hearty kick of flavor and spice, but you can substitute with red pepper flakes.
  • be sure to use tomato puree and not tomato sauce. Tomato sauce contains extra seasonings whereas puree does not.
  • you can use an immersion blender or high-powered blender to blend the soup.

backlit bowl of roasted red pepper soup with pesto topping

Roasted Red Pepper Soup

Rich, creamy, and full of flavor, this Roasted Red Pepper Soup comes together quickly for a dish that delights featuring leeks, fresh thyme, and a hearty dose of pesto on top for a savory meal is naturally vegetarian and 100% wholesome. Serve alongside a simple salad and some crusty bread for a dinner worth slowing down for.
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch, Main, Main Course, Meal Prep, Soup
Cuisine: American, Comfort Food, Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 473kcal
Author: Karly Gomez

Ingredients

  • 2 tablespoons olive oil
  • sea salt to taste
  • 2 cups sweet yellow onion chopped
  • 1 leek white and light green parts, chopped
  • 1 ½ tablespoon fresh garlic chopped
  • 1 ½ tablespoons fresh thyme
  • 4 large roasted red bell peppers seeded
  • 1 (10 oz) can tomato puree
  • 1 (15 oz) can cannellini beans drained and rinsed
  • 4 cups vegetable broth
  • 2 teaspoons aleppo pepper
  • 1 cup pesto

Instructions

  • Add the olive oil to a large pot over medium heat. Once hot, add the onion, sprinkle with sea salt, and cook until softened, about 5 minutes. Add the leeks, garlic, and thyme and continue to cook for 5 more minutes.
  • Add the roasted red bell peppers, tomato puree, broth, and aleppo pepper. Season once more with sea salt and stir well to combine. Bring mixture to a simmer and let cook for a minimum of 15 minutes.
  • Transfer mixture to a high-powered blender and puree until smooth. Return the soup to the pot and keep warm on the lowest heat until ready to eat. Serve with a hearty spoonful of fresh pesto and enjoy!

Notes

  • you can use fresh roasted or jarred roasted red peppers. For easier prep: use jarred. For cost efficiency: use fresh.
  • if roasting peppers yourself, you can do it via the oven or over an open flame.
  • since this soup is blended, you don't have to spend a lot of time dicing ingredients to perfection. Just chop and go.
  • if you can't find any leeks, you can use green onions, more sweet yellow onion, or for a fun twist, use fennel.
  • I use aleppo pepper for a hearty kick of flavor and spice, but you can substitute with red pepper flakes.
  • be sure to use tomato puree and not tomato sauce. Tomato sauce contains extra seasonings whereas puree does not.
  • you can use an immersion blender or high-powered blender to blend the soup.

Nutrition

Calories: 473kcal | Carbohydrates: 43g | Protein: 12g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 2303mg | Potassium: 548mg | Fiber: 10g | Sugar: 12g | Vitamin A: 3096IU | Vitamin C: 36mg | Calcium: 240mg | Iron: 6mg
MADE THIS RECIPE?Click here to leave a comment + star rating! ★★★★★

Share your photo and tag @asimplepantry or #asimplepantry!

 

« Mediterranean Lentil Soup
Easy Kale Salad Recipe with Marcona Almonds, Manchego, & Aleppo Pepper »

About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

Reader Interactions

Comments

  1. sara says

    March 07, 2023 at 11:19 am

    And the cannellini?

    Reply

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
START HERE

i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

digital magazines and phone with cookbook viewing

Copyright © 2023 A Simple Pantry on the Brunch Pro Theme